Pastas for Fall Entertaining

Innovative ingredients and new serving ideas make these dishes worthy of guests.

What is it about pasta that makes the pickiest of eaters suddenly swoon? Whether it be penne, fettuccine, or good old spaghetti, it seems that everyone has a noodle of choice.

Kids as well as adults will love these recipes, which offer a variety of pasta shapes and sauces to choose from. Try a simple baked lasagna using egg noodles, delicious for a weeknight meal or a romantic dinner for two. A hearty wild mushroom ragù over cheese tortellini is perfect for fall entertaining. Try pasta in a whole new way in the Honeyed Orzo-Pecan Pie, which is delicious served with a sweet dessert wine such as Vin Santo or a late-harvest Riesling. KIM SUNEE

EGG-NOODLE LASAGNA

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 30 MIN., BAKE: 30

MIN., STAND: IO MIN.

Mascarpone, a delicately flavored triple-cream cheese essential in tiramisù, offers a creamier texture than ricotta.

1 (8-ounce) package wide egg noodles

1 pound lean ground beef

6 green onions, sliced

2 large garlic cloves, minced

¾ teaspoon salt, divided

1 (26-ounce) jar tomato-basil pasta sauce

1/8 teaspoon pepper

1 (8-ounce) package fresh mascarpone cheese*

1 cup sour cream

¼ cup shredded Parmesan cheese

PREPARE egg noodles according to package directions. Drain noodles, and set aside.

COOK ground beef, green onions, garlic, and ½ teaspoon salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.

STIR in tomato-basil pasta sauce and pepper. Cover, reduce heat, and simmer 20 minutes.

STIR together egg noodles, mascarpone cheese, 1 cup sour cream, and remaining ¼ teaspoon salt until blended.

LAYER half each of egg noodle mixture and ground beef mixture in a lightly greased 2-quart baking dish. Repeat layers.

BAKE at 350° for 25 minutes. Remove from oven; sprinkle evenly with Parmesan cheese, and bake 5 more minutes.

LET stand 10 minutes before serving. NORMA F. BONE

TALLAHASSEE, FLORIDA

* 1 (8-ounce) package cream cheese may be substituted for fresh mascarpone cheese.

HONEYED ORZO-PECAN PIE

MAKES 1 (9-INCH) PIE

PREP: 10 MIN., TOOK: 5 MIN.,

BAKE: 45 MIN.

Orzo, a tiny rice-shaped pasta, cooks quickly and is good in both savory and sweet dishes.

½ (15-ounce) package refrigerated piecrusts

1 cup uncooked orzo

2 large eggs

1 cup fat-free evaporated milk

½ cup firmly packed light brown sugar

½ cup honey

½ cup chopped pecans, toasted

½ cup chopped dates

Whipped cream (optional)

Chopped toasted pecans (optional)

FIT piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

COOK orzo according to package directions; drain well.

WHlSK together eggs and next 3 ingredients in a medium bowl. Add in orzo, ½ cup chopped pecans, and dates, stirring well. Spoon orzo mixture into piecrust.

BAKE at 350° for 40 to 45 minutes or until set; cool on a wire rack. Serve warm with whipped cream and additional chopped pecans, if desired.

JANICE ELDER

CHARLOTTE, NORTH CAROLINA

WILD MUSHROOM RAGÙ WITH TORTELLINI

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 35 MIN.

Pasta is best served in warmed bowls. Heat ovenproof bowls in a low-temperature oven.

1 pound refrigerated cheese-filled tortellini

2 cups whipping cream

1 teaspoon salt, divided

1 pinch fresh ground nutmeg

4 tablespoons unsalted butter

¼ cup shallots, minced

2 large garlic cloves, minced

½ pound cremini mushroom caps, sliced*

½ pound shiitake mushrooms, sliced*

½ pound oyster mushrooms, sliced*

1 large portobello mushroom cap, minced

1 cup freshly grated Parmigiano-Reggiano cheese, divided

½ teaspoon freshly ground pepper

Garnishes: fresh parsley, freshly shaved Parmigiano-Reggiano cheese

COOK tortellini according to package directions. Drain and set aside.

STIR together cream, ½ teaspoon salt, and nutmeg in a saucepan over medium heat; bring to a boil, reduce heat, and cook 15 minutes or until cream has thickened and will coat back of spoon. Remove from heat, and set aside.

MELT butter in a large skillet over medium heat. Add shallots and garlic; cook, covered, 2 to 3 minutes, stirring occasionally. Increase heat to medium high; add mushrooms and remaining ½ teaspoon of salt. Cover and cook 8 minutes. Uncover and cook until liquid evaporates.

ADD cream mixture, 1/3 cup grated Parmigiano-Reggiano cheese, and pepper to skillet; stir until blended. TOSS pasta with mushroom sauce. SPRINKLE with remaining 2/3 cup grated cheese. Serve pasta in warmed bowls. Garnish, if desired.

SUE SUE HARTSTERN

LOUISVILLE, KENTUCKY

*Equal amounts of fresh button mushrooms, sliced, may be substituted.

Copyright Southern Progress Corporation Oct 2004
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